Anthocyantin coloring agent and method for the production thereof from organic matter

ABSTRACT

Anthocyanic colorant made of vegetable primary material and process for its production relate to food, cosmetic, pharmaceutical and textile industry and may be used in production of alcoholic and soft drinks, confectionery, products made of sour milk, in coloring of tablet capsules, dying of children&#39;s underwear, toys, etc. According to the invention, pelargonidin glycoside was added to the composition of the natural colorant that contained cyanidin glycosides, peonidin glycosides, organic substance and mineral salts. The components percentage shall be as follows, %: cyanidin glycoside 0.1-8.6; peonidin glycoside 0.08-6.45 pelargonidin glycoside 0.005-4.3; organic substance and mineral salts—the rest. Due to the fact that the colorant solution contains pelergonidin glycoside further to cyanidin and peonidin glycosides, the proposed colorant obtained expanded color spectrum. Combination of these three anthocyans in the proposed colorant provides for the most rich spectrum of red colors. At the same time, the ratio of pelargonidin glycoside:peonidine glycoside:cyanidin glycoside must be 1:1.5:2, respectively, and it will provide for production of a colorant with a number of valuable physical properties. Namely, the colorant retains red color when pH of the environment is not more than 7, it is thermostable, photostable and maintains its properties during 2 (two) years, besides, its relative optical density is the highest when it is subjected to the light with wavelength of 505-515 nm. According to the invention, process of the colorant production implies that pre-dried vegetable maize-pulp containing anthocyan is grinded, extracted by a mix of aqueous solutions of hydrochloric and citric acids in the field of ultrasonic vibration. Then the extracted coloring matter is filtered and concentrated in vacuum. The primary material is additionally prepared for extraction by infusion of grinded material in extracting agent during 6-8 hours at the temperature of 35-40° C. Extraction may be performed in three steps. Processing for extraction of each lot shall be 30-40 minutes at the temperature of 35-40° C. The process makes the production technology easier and provides for additional source of primary materials. 2 independent claims, 8 dependent claims, 5 tables.

FIELD OF INVENTION

[0001] The invention relates to food, cosmetic, pharmaceutical andtextile industry and it may be used in production of alcoholic and softdrinks, confectionery, products made of sour milk, for coloring oftablet capsules, dying of children's underwear, toys, etc.

BACKGROUND OF INVENTION

[0002] Anthocyanic colorants are known to be made of mulberries, grapes,black-currant, black ash-berries, hollyhock, cellular tissues of carrots(UK Patent Application No. 8612587, filed in 1986; RF Patent No.2057153, 1996; Food Ingredients, Primary Materials and Food AdditivesNo. 1, 2000). Besides, there are processes of producing anthocyaniccolorants from various plants, for example red grapes, cake of blackash-berry, hollyhock petals, etc. Such colorants suffer from thefollowing drawbacks: low content of coloring matter, low thermo- andphotostability, limited spectrum of colors. At the same time, as it maybe seen from the above said, the anthocyanic colorants are made ofberries and their cake, i.e. seasonal and perishable materials, and itmakes the colorants production a multi-step and complicated processtechnologically and expensive financially. So, the drawback of the abovementioned processes is that the colorant production is a multi-stepprocess due to low pigment content in the primary material, and besidesthe process is not efficient for other types of primary materials (RFPatent No. 2099376 to V. M. Bolotov et al, 1995).

[0003] Natural edible colorant made of hollyhock petals is the closestprototype of the proposed one (international Application PCT/SU88/00009,grade C 09 B 61/00, dated Jan. 12, 1988, International Publication WO89/06671 dated Jul. 27, 1989). This colorant is an extract fromanthocyanic primary material that includes the following components:glycosides of cyanidin, peonidin, delphinidin, petunidin and/ormalvidin. The closest method to the proposed one is colorant productionfrom vegetable materials that includes extraction of anthocyanicmaterials by aqueous solution of acid and/or alcohol in ultrasonicvibration field, extract separation and concentration to get the finalproduct (RF Patent No. 2077543 grade C09B61/00, 1994).

[0004] The drawback of this colorant is that it has low stability whilebeing stored both in pure form and in products where it is used,besides, the mentioned colorant has limited spectrum of colors, whichconstricts the sphere of its application. Drawbacks of the above methodinclude impossibility to obtain concentrated colorant, high consumptionof extracting agent and low output from primary materials containinganthocyan.

SUMMARY OF INVENTION

[0005] The object of this invention is to obtain natural anthocyanic redcolorant that will have a wide spectrum of colors, high thermo- andphoto-stability, easy production process, that will be based on use ofnew primary materials, which provide for production of the colorant inany volume irrespective of season and any other factors.

[0006] The invention is based on the object to prepare edible colorantfrom vegetable primary materials by changing and selection of certaincomponents ratio as well as by changing conditions of extraction processfrom vegetable primary materials, and to develop a process of productionthereof. The colorant shall be of high quality, stability, shall havewide spectrum of colors, wide field of application, including productionof non-alcoholic tonic of high quality and stable color.

[0007] The specified object is achieved by adding pelargonidinglycosides into natural colorant that contains cyanidin glycosides,peonidin glycosides, organic substance and mineral salts. The percentageof components mass shall be as follows, %: cyanidin glycoside 0.1-8.6peonidin glycoside 0.08-6.45 pelargonidin glycoside 0.005-4.3  organicsubstance and the rest mineral salts

[0008] Due to the fact that the colorant solution contains pelergonidinglycoside further to cyanidin and peonidin glycosides, the proposedcolorant has expanded color spectrum as it is known that cyanidin is ofcrimson color, peonidin is pink and purple and pelargonidin is scarlet.Combination of these three anthocyans in the proposed colorant shallprovide for the most rich spectrum of red colors. At the same time theratio of pelargonidin glycoside:peonidine glycoside:cyanidin glycosidemust be 1:1.5:2, respectively, and it will provide for preparation of acolorant with a number of important physical properties. Namely, thecolorant remains red when pH of the environment is not more than 7, itis thermostable, photostable and maintains its properties during 2 (two)years, besides, its relative optical density will be the highest when itis subjected to the light with wavelength of 505-515 nm. The colorantprepared with the following components ratio has the form of transparentthick liquid of murrey color, which is completely soluble in water andaqueous solutions of ethyl alcohol, with a smell of the primary materialand a sour taste. Percentage of dry substance mass is minimum 20, massproportion of coloring matter is minimum 40 g/l. The proposed colorantis an extract from vegetable materials containing anthocyan. Diversityof its color spectrum shall be provided by different types ofanthocyans, their volume and their ratio. Chromatographic examinationconfirmed that the colorant contained three basic anthocyanides, namelycyanidin (crimson), peonidin (pink and purple) and pelargonidin(scarlet). Organic substance and mineral salts were also discovered inthe colorant solution. The proposed colorant has been tested fortoxicity on laboratory animals. Testing results prove that the colorantdoes not contain toxic matter and makes no changes in condition oflaboratory animals. Besides, the proposed colorant is an extract ofvegetable materials, it contains bio active compounds extracted fromprimary material. Availability of bio active matter shall increase thequality of the proposed colorant.

EXAMPLES OF COLORANT COMPOSITION Example No. 1

[0009] Primary material: vegetable maize-pulp containing anthocyan.

[0010] Colorant composition, %: cyanidin glycoside 4.4 peonidinglycoside 3.3 pelargonidin glycoside 2.2 organic substance and the restmineral salts

[0011] The prepared colorant has been tested for resistance to variousunfavorable factors such as: acid environment, freezing during 30 days,boiling for 3 hours, exposure to direct sunlight for 3 months. In thiscase, pH of the colorant solution varied between 2.0 to 10.0. Besides,absorption spectrum of the visible spectrum part was examined usingspectrophotometer. For the results of performed tests see Table No. 1.As it may be seen from the presented data the proposed colorant shallhave the following properties:

[0012] it has maximum relative optical density at the wavelength of 515nm

[0013] it retains natural red color when exposed to environment with pHbetween 2.0 to 7.0

[0014] resistant to freezing, i.e. it retains 95% of its natural colordensity after being frozen for 30 days

[0015] it retains 90% of its natural color density after being boiledfor 3 hours

[0016] it retains 98% of its natural color density after being exposedto direct sunlight for 3 months

[0017] content of anthocyans in the colorant corresponds to thefollowing ratio, namely pelargonidin glycoside:peonidinglycoside:cyanidin glycoside must correlate as 1:1.5:2 respectively.

Example No. 2

[0018] Primary material: vegetable maize-pulp containing anthocyan.

[0019] Colorant composition, %: cyanidin glycoside 0.1  peonidinglycoside 0.08 pelargonidin glycoside 0.05 organic substance and therest mineral salts

[0020] The prepared colorant has been tested for resistance to variousunfavorable factors such as: acid environment, freezing during 30 days,boiling for 3 hours, exposure to direct sunlight for 3 months. In thiscase, pH of the colorant solution varied between 2.0 to 10.0. Besides,absorption spectrum of the visible spectrum part was examined usingspectrophotometer. For the results of performed tests see Table No. 1.As it may be seen from the presented data the proposed colorant shallhave the following properties:

[0021] it has maximum relative optical density at the wavelength of 512nm

[0022] it retains natural red color when exposed to environment with pHbetween 2.0 to 7.0

[0023] it is resistant to freezing, i.e. it retains 80% of its naturalcolor density after being frozen for 30 days

[0024] it retains 80% of its natural color density after being boiledfor 3 hours

[0025] it retains 80% of its natural color density after being exposedto direct sunlight for 3 months

[0026] content of anthocyans in the colorant corresponds to thefollowing ratio, namely pelargonidin glycoside:peonidinglycoside:cyanidin glycoside must correlate as 1:1.5:2 respectively.

Example No. 3

[0027] Primary material: vegetable maize-pulp containing anthocyan.

[0028] Colorant composition, %: cyanidin glycoside 8.6 peonidinglycoside  6.45 pelargonidin glycoside 4.3 organic substance and therest mineral salts

[0029] The prepared colorant has been tested for resistance to variousunfavorable factors such as: acid environment, freezing during 30 days,boiling for 3 hours, exposure to direct sunlight for 3 months. In thiscase, pH of the colorant solution varied between 2.0 to 10.0. Besides,absorption spectrum of the visible spectrum part was examined usingspectrophotometer. For the results of performed tests see Table No. 1.As it may be seen from the presented data the proposed colorant shallhave the following properties:

[0030] it has maximum relative optical density at the wavelength of 513nm

[0031] it retains natural red color when exposed to environment with pHbetween 2.0 to 7.0

[0032] it is resistant to freezing, i.e. it retains 90% of its naturalcolor density after being frozen for 30 days

[0033] it retains 95% of its natural color density after being boiledfor 3 hours

[0034] it retains 100% of its natural color density after being exposedto direct sunlight for 3 months

[0035] contents of anthocyans in the colorant corresponds to thefollowing ratio, namely pelargonidin glycoside:peonidinglycoside:cyanidin glycoside must correlate as 1:1.5:2 respectively.

Example No. 4

[0036] Primary material: plants containing anthocyan—hollyhock petalsand cranberries.

[0037] The colorant was prepared using the known process (5) and it hadthe following composition, %: cyanidin glycoside 8.6 peonidin glycoside 0.08 pelargonidin glycoside 3.6 organic substance and the rest mineralsalts

[0038] The prepared colorant has been tested for resistance to variousunfavorable factors such as: acid environment, freezing during 30 days,boiling for 3 hours, exposure to direct sunlight for 3 months. In thiscase, pH of the colorant solution varied between 2.0 to 4.0. Besides,absorption spectrum of the visible spectrum part was examined usingspectrophotometer. For the results of performed tests see Table No. 1.As it may be seen from the presented data the proposed colorant shallhave the following properties:

[0039] it has maximum relative optical density at the wavelength of 525nm

[0040] it retains natural red color when exposed to environment with pHbetween 2.0 to 4.0

[0041] it is resistant to freezing, i.e. it retains 40% of its naturalcolor density after being frozen for 30 days

[0042] it retains 35% of its natural color density after being boiledfor 3 hours

[0043] it retains 50% of its natural color density after being exposedto direct sunlight for 3 months

[0044] content of anthocyans in the colorant corresponds to thefollowing ratio, namely pelargonidin glycoside:peonidinglycoside:cyanidin glycoside must correlate as 1:0.002:2.3 respectively.

Example No. 5

[0045] Primary material: grapes and strawberries containing anthocyan.

[0046] The colorant was prepared using the known process (5) and it hadthe following composition, %: cyanidin glycoside 0.1 peonidin glycoside 0.05 pelargonidin glycoside 9.0 organic substance and the rest mineralsalts

[0047] The prepared colorant has been tested for resistance to variousunfavorable factors such as: acid environment, freezing during 30 days,boiling for 3 hours, exposure to direct sunlight for 3 months. In thiscase, pH of the colorant solution varied between 2.0 to 5.0. Besides,absorption spectrum of the visible spectrum part was examined usingspectrophotometer. For the results of performed tests see Table No. 1.As it may be seen from the presented data the proposed colorant shallhave the following properties:

[0048] it has maximum relative optical density at the wavelength of 540nm

[0049] it retains natural red color when exposed to environment with pHbetween 2.0 to 5.0

[0050] it is resistant to freezing, i.e. it retains 30% of its naturalcolor density after being frozen for 30 days

[0051] it retains 25% of its natural color density after being boiledfor 3 hours

[0052] it retains 60% of its natural color density after being exposedto direct sunlight for 3 months

[0053] content of anthocyans in the colorant corresponds to thefollowing ratio, namely pelargonidin glycoside:peonidinglycoside:cyanidin glycoside must correlate as 1:0.006:0.01respectively.

Example No. 6

[0054] Primary material: strawberries containing anthocyan.

[0055] The colorant was prepared using the known process (5) and it hadthe following composition, %: cyanidin glycoside 0.15 peonidin glycoside0.1  pelargonidin glycoside 0.05 organic substance and the rest mineralsalts

[0056] The prepared colorant has been tested for resistance to variousunfavorable factors such as: acid environment, freezing during 30 days,boiling for 3 hours, exposure to direct sunlight for 3 months. In thiscase, pH of the colorant solution varied between 2.0 to 6.0. Besides,absorption spectrum of the visible spectrum part was examined usingspectrophotometer. For the results of performed tests see Table No. 1.As it may be seen from the presented data the proposed colorant shallhave the following properties:

[0057] it has maximum relative optical density at the wavelength of 516nm

[0058] it retains natural red color when exposed to environment with pHbetween 2.0 to 6.0

[0059] it is resistant to freezing, i.e. it retains 90% of its naturalcolor density after being frozen for 30 days

[0060] it retains 50% of its natural color density after being boiledfor 3 hours

[0061] it retains 60% of its natural color density after being exposedto direct sunlight for 3 months

[0062] content of anthocyans in the colorant corresponds to thefollowing ratio, namely pelargonidin glycoside:peonidinglycoside:cyanidin glycoside must correlate as 1:2:3 respectively. TABLE1 Resistance Resistance Resistance Resistance Example λ, to pH of tofreezing, to boiling, to sunlight, No. nm environment % % % 1 515 2-7 9590 98 2 505 2-7 80 80 80 3 513 2-7 90 95 100 4 525 2-4 40 35 50 5 5402-5 30 25 60 6 516 2-6 90 50 60

BEST COLORANT COMPOSITION

[0063] The results given in Table 1 prove that the proposed colorant isresistant to unfavorable factors, such as freezing, boiling and exposureto direct sunlight. Examples No. 1-No. 3 are the most optimum as theyare prepared on the basis of the proposed process, which provides forproduction of more concentrated and stable colorant in the form oftransparent thick liquid of murrey color that is soluble completely inwater and in aqueous solutions of ethyl alcohol. It has weak specificsmell that is typical for primary material. It has a sour taste, drysubstance content is 35%; and coloring matter content is 70 g/l. Thecolorant retains red color when environment pH is 6. The colorant isthermostable and photostable, and such properties expand thepossibilities for its use.

DETAILED DESCRIPTION OF COLORANT PRODUCTION PROCESS

[0064] In another aspect, the present invention provides a process forproduction of colorant containing anthocyan that includes growing,grinding, extraction of coloring matter in acid aqueous solution placedin ultrasonic vibration field, filtration and concentration, whenpre-dried vegetable maize-pulp containing anthocyan is used. Extractionis performed by mixed solution of hydrochloric and citric acids, and thecoloring matter is concentrated in vacuum. In order to obtain moreconcentrated and stable colorant, the vegetable primary material may beprepared by infusion of grinded primary material in extracting agentsolution during 6-8 hours at the temperature of 35-40° C.

[0065] For better colorant quality and concentration it must beextracted at 35-40° C. under permanent temperature control. Extractingis performed by consecutive processing of three lots of vegetableprimary material when each lot is processed during 30-40 minutes at35-40° C., each processed lot is removed and a new lot of primaryproduct is added into prepared extract, and then the colorant isconcentrated in vacuum at 50-60° C. and with depression of 750-800 mm ofMercury column. As a result, stable colorant is prepared withconcentration of 60-70 g/l and 30-35% of dry substance.

[0066] The proposed process will increase the quality of anthocyaniccolorant due to higher extraction of anthocyans from primary materialand use of vegetable maize-pulp as the primary material.

[0067] The process shall be realized as follows: in order to getanthocyanic primary material, maize seeds are planted out in spring andthey must have the following electrophoretic spectra of spare proteins:Rf 0.42; 0.44; 0.48; 0.54; 0.56; 0.6; 0.62; 0.66; 0.72; 0.81; 0.88; 0.9;0.94; 0.96.

[0068] Maize is grown using standard technology until complete ripeness.After ripening corn is harvested and vegetable pulp is used as primarymaterial for preparation of the colorant. Vegetable pulp of maize plantsis dried in shadow at temperatures of 15-20° C. and natural ventilation.

[0069] Primary material that is dried in this way shall retainanthocyans during one year, if stored in dark place, so the primarymaterial may be processed during one year.

[0070] The primary material is grinded (particle size is 1-2 mm), placedin extractor and covered with extracting agent: water+HCl 10%+0.1% ofcitric acid. The mix is agitated and left for infusion for 6-8 hours.Then the material is heated till 35-40° C. During extraction process themix is subjected to ultrasonic vibration using one of known methods.Cavitation change in pressure due to ultrasonic treatment of the primarymaterial breaks the cell shells and anthocyans come out of cytoplasm andget into extracted mix. As a result of ultrasonic vibration applied toextracting agent, solubility of anthocyans in water is increased, andsubsequent intermixing will provide for the highest level of anthocyanextraction. Temperature of extraction is the optimum one for preservinganthocyan molecules in native condition. The first lot of primarymaterial is processed for 30-40 minutes. Then the cake is removed fromthe extractor and a new lot of prepared primary material is placed intothe extract and processing is repeated. Such operation is performedthree times and it helps to reduce cost of colorant concentration. Atthe end of processing cake is separated from extract. The preparedextract is left for 24-hour settling. Then the supernatant iscentrifuged and filtered. The colorant is concentrated by evaporation invacuum at 50-60° C. The prepared colorant is stored in dark sealedvessels. The colorant, which is produced as a result of such process,has the form of transparent thick liquid of murrey color that iscompletely soluble in water and in aqueous solutions of ethyl alcohol.It has specific smell of the primary product and it tastes sour.

EXAMPLES OF COLORANT PRODUCTIO PROCESS Example No. 7

[0071] Maize plants are grown using standard technology and theirvegetable pulp is a source of anthocyans. After complete ripeness cornis harvested and vegetative pulp (stems and leaves) is used as primarymaterial for preparation of anthocyanic colorant.

[0072] Vegetable pulp of maize plants is dried in shadow at temperaturesof 15-20° C. and natural ventilation. Dried material must have maximum7-10% of moisture. The primary material is grinded (particles size is1-2 mm), loaded into extractor and covered with extracting agent:water+HCl 10%+1% of citric acid. During extraction process the mix issubjected to ultrasonic vibration. Then the processed primary materialis separated from the extract (solution of coloring matter), the extractis settled for 24 hours at t=20-30° C. Then it is centrifuged at 2,000rpm. The colorant is concentrated by evaporation in vacuum attemperatures of 50-60° C. and with depression of 750-800 mm of Mercurycolumn.

Example No. 8

[0073] The process is realized as defined in Example No. 7, but beforeextraction the grinded primary material containing anthocyan is loadedinto extractor, the mix is agitated and left for infusion for 8 hours atroom temperature. Such process provides for better extraction ofcoloring matter from primary materials that contain anthocyan.

Example No. 9

[0074] The process is realized as defined in Example No. 7, but beforeextraction the extractable material is heated till t=40° C. and theextraction process is performed at this temperature and under stringenttemperature control.

Example No. 10

[0075] The process is realized as defined in Example No. 7, butextraction is performed in three steps, whereas duration of each step is30-40 min.

[0076] During the 1^(st) step the prepared primary material is coveredwith extracting agent, left for 6 hours at room temperature, heated till40° C., then extracted during 30-40 minutes in ultrasonic vibrationfield. When the extraction is completed, the processed material isremoved from the extractor and new lot of grinded material is loadedinto extractor. Processing is repeated and when extraction of the secondlot is completed the processed material is separated from extract and anew lot of primary material is loaded.

[0077] Such multi-step process provides for colorant concentration atthe phase of extraction.

BEST OPTIONS OF INVENTION EMBODIMENT

[0078] Optimum colorant compositions as described in Examples 1, 2, 3have been obtained when the processes as specified in Examples 7-10 wereused.

[0079] For physical-and chemical parameters of these colorants see TableNo. 2. The data presented in Table No. 2 proves that the use of proposedprocess for preparing anthocyanic colorant from vegetable maize-pulp,which contains anthocyans, will provide for production of a colorantthat has physical and chemical properties complying with therequirements for edible colorants.

[0080] It should be noted that the proposed process provides forproduction of high-quality anthocyanic colorant that is resistant to thefollowing unfavorable factors: acid environment, freezing, boiling andexposure to direct sunlight. The colorant is prepared from vegetablemaize-pulp containing anthocyans that has not been used for productionof natural colorant until present. TABLE 2 Basic Physical and ChemicalParameters of Colorants Prepared Using Proposed Process ParametersExample 7 Example 8 Example 9 Example 10 1. Physical TransparentTransparent Transparent Transparent form thick liquid of thick liquid ofthick liquid of thick liquid of murrey color murrey color murrey colormurrey color 2. Solubility Completely, Completely, Completely,Completely, in water and solution is solution is solution is solution isin aqueous transparent transparent transparent transparent solutions ofethyl alcohol 3. Density, 1.045 1.107 1.128 1.35 g/decimeter³4.Percentage 10 30.5 24 35 of dry substance mass, % 5. Active 3.45 4.554.96 4.9 acidity, pH 6. Concentration 20 38 50 70 on of coloring matter,g/l

[0081] Colorants that have been prepared by the proposed process aredescribed in Examples 1, 2, 3 and have the form of transparent thickliquid of murrey color that may be solved completely in water and inaqueous solutions of ethyl alcohol. It has weak specific smell that istypical for primary material. It has a sour taste, dry substance contentis 35%; and coloring matter content is 70 g/l. The colorant retains redcolor when environment pH is 6. The colorant is thermostable andphotostable, and such properties expand the possibilities for its use.

COMMERCIAL APPLICATION

[0082] 1. Colorant Use in Confectionery Industry

[0083] In order to study feasibility of the natural colorant use inconfectionery industry, a number of experiments was made to examinepossibility to use the colorant in production of sugar caramel, pomade,fruit jelly and cream. For the results of this experiment see Table No.3. TABLE NO.3 Proportion of red colorant, Weight of grams in 1 kg ofcoloring matter, finished product 1 grams in according to kg of Productformulation finished product Product color Sugar caramel 0.750 0.625Rich pink with cream tint Pomade 0.260 0.250 Soft pink 0.375 Nice pinkFruit jelly 0.750 0.750 Nice pink Cream — 0.375-1.500 From pink-palewith cream tint to rich pink

[0084] The performed research demonstrated that the colorant may be usedin production of confectionery, including caramel, pomade, jelly, creamwith the purpose of giving them a nice pink color. Richness of suchcolor shall depend on the composition and proportion of anthocyans inthe colorant. The natural colorant may be recommended for wide-scale usein confectionery industry.

[0085] 2. Colorant Use in Production of Soft Drinks

[0086] For the results of studying the possibility to use the naturalcolorant in production of soft drinks see Table No. 4. TABLE NO.4Proportion of red colorant, ml in 1 liter of Drink name finished productProduct color “Cherry” 25 Murrey with cherries tint “Wood Berry” 20Murrey with red bilberries tint “Raspberry” 15 Rich pink withraspberries tint

[0087] As it has been demonstrated by the results of the experiment, thecolor of soft drink depends on the volume of added colorant solution.Richness of the color depends on composition and proportion ofanthocyans in the colorant. Color of the drink may be changed throughvarying the composition. The natural colorant may be recommended forwide-scale use in production of soft drinks.

[0088] 3. Use of Colorant in Production of Alcoholic Drinks

[0089] A research was performed to study the possibility to use thenatural colorant in production of alcoholic drinks: vodkas, wines,liqueurs. For the results of research in using the natural colorant forproduction of alcoholic drinks see Table No. 5. TABLE NO 5 Proportion ofred colorant, ml in 1 liter of Liqueur name finished product Productcolor “Cranberry” 30,5 Murrey with cranberries tint “Raspberry” 28,4Rich pink with raspberries tint “Blackberry” 21,5 Rich pink with lilactint

[0090] As it has been demonstrated by the results of the experiment, thecolor of alcoholic drink depends on the volume of added colorantsolution. Richness of the color depends on composition and proportion ofanthocyans in the colorant. Color of the drink may be changed throughvarying the composition. The natural colorant may be recommended forwide-scale use in production of alcoholic drinks.

[0091] 4. Using Colorant in Production of Ice-Cream

[0092] A research was made to study the possibility to use the colorantin production of ice-cream. The results of the experiment havedemonstrated that the colorant may be used for production of two kindsof ice-cream: blackberry and black-currant. For production ofblack-currant ice-cream the colorant is mixed with the main component(white ice-cream without filling agent) in proportion of 1:1 and thecolor is warn rich pink. If the colorant is mixed with the maincomponent in proportion of 1:20, the color will be cool lilac pink,which is typical for blackberry ice-cream.

1. Anthocyanic colorant made of vegetable primary material that containscyanidin glycosides, peonidin glycosides, organic substances and mineralsalts and its specific feature is that it also contains pelargonidinglycosides, wherein the components percentage is as follows, %: Cyanidinglycoside  0.1-8.6 Peonidin glycoside 0.08-6.45 Pelargonidin glycoside0.05-4.3 Organic substance and the rest mineral salts


2. Colorant according to claim 1, wherein content of anthocyan is in thefollowing proportion, namely, the ratio of pelargonidinglycosides:peonidin glycosides:cyanidin glycosides must be as 1:1.5:2respectively, and wherein relative optical density is the highest whenit is exposed to direct light with wavelength of 505-515 nm.
 3. Colorantaccording claims 1 and 2, wherein its natural red color is retained whenit is exposed to acid environment with pH from 2.0 to 7.0.
 4. Colorantaccording to claims 1 and 2, wherein 80-100% of its natural colordensity is retained after any treatment, such as freezing, boiling,exposure to direct solar radiation within pH range from 2 to
 4. 5.Process of production of anthocyanic colorant that includes growing ofprimary material containing anthocyan, grinding, extraction of coloringmatter by acid aqueous solution in ultrasonic vibration field,filtration and concentration, wherein pre-dried vegetable maize-pulp isused as the primary material containing anthocyan, extraction is made bymix of aqueous solutions of hydrochloric and citric acids, andconcentration of coloring matter is performed in vacuum.
 6. Processaccording to claim 5, wherein the primary material is additionallyprepared for extraction by infusing grinded primary material in solutionof extracting agent for 6-8 hours at the temperature of 35-40° C. 7.Process according to claims 5 and 6, wherein extraction is performed atthe temperature of 35°-40° C.
 8. Process according to any of claims 5and 7, wherein extraction is performed by consecutive processing ofthree lots of vegetable primary material with subsequent removal ofprocessed material and adding a new lot of vegetable material intoprepared extract.
 9. Process according to claim 8, wherein processingduration of each lot is 30-40 minutes at the temperature of 35-40° C.10. Process according to claim 5, wherein concentration of the colorantis performed in vacuum at the temperature of 50-60° C. and withdepression of 750-800 mm of Mercury column.